First, prep the butternut squash: Cut the butternut squash in half width-wise (so it fits in the Instant Pot). Add chicken stock or water to the bottom of the Instant Pot, and then place your butternut squash in with the steamer basket. Set manually for 10 minutes on High Pressure.

While butternut squash is cooking, dice your bacon into 1-inch pieces

Once butternut squash has finished cooking, perform a Quick Release. Then, take it out of the Instant Pot carefully using the steamer basket or tongs and place it on a cutting board to cool

After it has cooled for 5-10 minutes, peel and cut squash into medium-sized chunks (about 1.5-inch pieces)

Sauté bacon in large skillet over Medium heat.

Once fat has rendered and bacon is mostly cooked, drain 3/4 of the bacon oil into a heat-proof jar or can (do not empty into sink)

Lower heat and add spinach. Cook until slightly wilted, but mostly raw

Add squash and gently combine with spinach and bacon until all ingredients are distributed evenly

Mix in Herbes de Provence and cover. Cook for about 5 minutes over Low heat